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| | News & Analysis on the Dairy Industry & Markets |
Special Edition: Trends in Dairy Innovation
Welcome to DairyReporter's final special edition newsletter of 2023! We hope you will enjoy our round-up of some of the most fascinating food tech, market and packaging developments in the industry. Our lead story aims to highlight some of the emerging product development niches that have shaped up during 2023 and will likely influence what hits the shelves in 2024. There's also an in-depth story on the world's first paraffin-free cheese wax, which not only ticks the sustainability box but also provides all the functional and food safety properties that cheese producers have come to expect from traditional waxes. We hope you find this edition informative and enjoyable - our next one will be Flavor and Color Innovation, in January 2024. | |
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| SPONSORED MESSAGE | | | Fruit-based pectin fuels innovation, label a-'peel' Sugar reduction. Rich mouthfeel. Protein stabilization. Label-friendly pectin offers a bumper crop of benefits for dairy products. Explore Cargill's UniPECTINE® pectin portfolio, proven formulation expertise and reliable global supply.... Click Here |
Dairy innovation trends: From animal-free dairy to sugar reduction and fortification We look at some of the notable food technology and market developments as well as the consumer trends that may shape NPD in dairy and dairy alternatives... Read
âInnovating the entire approach to cheese waxingâ: How the first fossil-free cheese wax took shape Danish packaging and ingredient specialist Procudan tells DairyReporter how a close collaboration with academics and dairy companies led to the launch of whatâs considered the first cheese wax made entirely from natural materials that also matches the performance of paraffin-based alternatives... Read
From recombinant proteins to clean-label formulations: Patent filings and product innovation in cheese alternatives DairyReporter chats with Emily Nytko-Lutz of intellectual property law firm Reddie & Grose to discuss the latest patent filings by non-dairy cheese companies and what product makers should focus on to elevate functionality and clean up product labels... Read
SIG and AnaBio Technologies launch market first long-life probiotic yoghurt Packaging specialists SIG, together with nanotechnology experts AnaBio, have unveiled the marketâs first global launch of a long-life probiotic yoghurt within shelf-stable aseptic packaging... Read
Pureture produces non-GMO plant-based casein, enters strategic supply agreements with dairy majors The company is looking for a manufacturing partner who would develop and commercialize clean-label products that contain its plant-based protein... Read
Milkâs role in craft cocktails is clear to see Clarified cocktails are some of the most sought-after drinks in bars around the world today, but how about enjoying one on-the-go? California-based New Alchemy Distilling claims to have found a winning formula for a clean-label, ready-to-drink clarified milk punch... Read
"This transparency builds trust": Indiaâs Parag Milk opens up on the potential of single-origin dairy From higher supply chain traceability to building strong consumer-brand relationships, there's more to single-origin dairy than meets the eye. We catch up with Parag Milk Foodsâ Akshali Shah on the challenges and opportunities for the companyâs single-origin dairy brand, Pride of Cows... Read
Sustainable cheese producers are working to get Gen Z on their side â but what do Gen Z want? Many specialist cheese companies have undergone brand refreshes and relaunches in a bid to attract a younger generation of shoppers â but are they targeting the right consumer group?.. Read
Ice cream from algae? Sophieâs BioNutrientsâ chlorella-based ice cream claims to boast more B12 than dairy Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source... Read
âBillions of opportunitiesâ: How Bel Group will leverage AI to concoct the âperfect formulaâ for plant-based cheese The maker of Babybel has partnered with artificial intelligence specialist Climax Foods in a quest to create plant-based cheese comparable to the functional and nutrition properties of dairy cheeses... Read
âWe were told this was impossibleâ: Meet FÃRM, the start-up that plans to revolutionize plant-based cheese The Danish company says itâs among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÃRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology... Read
Sugar reduction: Can fruit and vegetable ingredients make dairy products healthier? We catch up with SVZ's Johan Cerstiaens to find out more about the potential use of fruit and vegetable ingredients as sugar substitute in dairy. "What if by reducing sugar content, manufacturers could add value to their products?â.. Read
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| SPONSORED MESSAGE | | | IFF scientistsâ heart in every product Applying their research to enhance starter cultures in the dairy industry, discover how two IFF scientists improved the world's food supply and laid the foundation for the field of gene editing... Click Here |
| SPONSORED MESSAGE | | | Fruit-based pectin fuels innovation, label a-'peel' Sugar reduction. Rich mouthfeel. Protein stabilization. Label-friendly pectin offers a bumper crop of benefits for dairy products. Explore Cargill's UniPECTINE® pectin portfolio, proven formulation expertise and reliable global supply.... Click Here |
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